Chicken and Sausage Gumbo
green bell pepper
yellow bell pepper
Andouille or smoked sausage
chopped and browned
Heat the oil in a large pot over medium heat, add in the flour and whisk constantly until the mixture is smooth and brown. This forms the Roux. The roux will burn very easy if it’s not moving.
Once roux is brown add onions, and cook for 5 minutes.
Add the bell peppers and celery, and cook for 5 more minutes.
Stir in the Kitchen Bouquet, garlic, sausage and Cajun seasoning and cook another 5 minutes.
Add the chicken broth and bay leaves to the pot and bring it to a boil. Let the gumbo simmer for one hour.
After an hour add parsley and cooked chicken to the gumbo and simmer 1 more hour
Remove excess oil from the top of gumbo.
Serve hot over white rice. People often add Filé, hot sauce, and salt and pepper to their individual bowls.